Spoilers ahead. In episode 8 of the final season of Never Have I Ever, there’s a subtle yet romantic moment that anyone who’s had long-term BFFs will recognize. Sitting in a circle in Devi Vishwakumar’s childhood bedroom, Devi (Maitreyi Ramakrishnan), Fabiola (Lee Rodriguez), and Eleanor (Ramona Young) chat about their prom dates, or rather their lack of prom dates. Despite the fact that Devi and Co. have spent the past four seasons chasing crushes, exploring sexual awakenings, and figuring out what works for them romantically, when it comes to attending prom — the culmination of their high school experience and a teen rite of passage — going as a trio is a no-brainer. “You two are the best relationship that I’ve had in high school, so it’s only fitting that we’d go together” Devi says.

This is the best time of year to discover new recipes. As the days get shorter and colder, a glossy new cookbook – and all the food-related inspiration that comes with it – can be just the thing you need. And there are plenty of new releases to sink your teeth into – whether you want to transport yourself to a sunnier country, settle down with some comfort food – or even get a head start on Christmas shopping. Some of the biggest names in food – including chef and former Saturday Kitchen presenter James Martin, BBC stalwarts the Hairy Bikers, and cult restaurateur Russell Norman – have new cookbooks out – and this is what you can expect from each of them. 1. ‘James Martin’s Spanish Adventure’ by James Martin If you were captivated by James Martin’s 20-part ITV series taking a culinary tour around Spain – from the Michelin-starred restaurants of San Sebastian to the local markets of Santiago de Compostela – you’ll want to pick up the accompanying cookbook. One of Martin’s favourite areas in the country is Toledo, “a special ancient city right in the middle of Spain”, he notes. “It’s famous for great produce including game, saffron, honey, olive oil, garlic and the list goes on.” Yorkshire-born Martin says he first fell in love with Spanish food when he came to London as a young chef, and wanted to dedicate this book to the cuisine because he “wanted people to know about the people, the fantastic variety of landscapes, and the spectacular produce available”, he says. “They have the best markets in Europe and the range of ingredients is fabulous – the seafood, the meat, the vegetables and the fruit.” In the cookbook, Martin highlights that Spanish cuisine is far more than just paella and sangria. There are plenty of recipes for traditional dishes – including tapas bites, croquetas, empanadas, Seville pork with patatas bravas and burnt Basque cheesecake – as well as classic Spanish ingredients (such as chorizo, olives and plenty of seafood). While Spain is predominantly known for meat and fish, Martin also shows some of the beautiful ways the country uses vegetables too – such as a dish for deep-fried aubergines drizzled with honey and served with a tomato sauce, and salt-baked celeriac with new potatoes and salsa. Valencia beans and red prawns “Located on the east coast, the 2,000-year-old city of Valencia boasts wide sandy beaches, striking architecture, a buzzing food scene and culture,” says Martin. “It has its own language (a dialect of Catalan) and unique cuisine, with a focus on rice, seafood and meat. This dish showcases red prawns on a bed of white beans and vegetables.” Serves: 2 Ingredients: 75ml olive oil, plus extra for drizzling 2 garlic cloves, chopped 1 onion, diced ¼ leek, diced ½ carrot, peeled and diced ¼ green pepper, cored, deseeded and diced 3 bay leaves 2 whole smoked chilli peppers (or a pinch of chilli flakes) 300g cooked butter beans Splash of white wine Small bunch of flat-leaf parsley, chopped 8 red prawns, split lengthways Sea salt Method: 1. If you want to use a BBQ, heat a BBQ until hot and the coals are white. 2. Heat a medium paella pan and, when hot, add the oil, then add the garlic, all the vegetables, the bay leaves and the smoked peppers. Cook for two to three minutes, then stir in the beans, 50 millilitres of water and the wine and cook for three to four minutes. Season with salt and finish with the parsley. 3. Meanwhile, pop the prawns onto the BBQ, drizzle with oil and season with salt, then cook for two to three minutes until charred, turning once or twice. Alternatively, grill on high for three to four minutes. 4. To serve, remove the smoked peppers (if using) from the beans and then pile the prawns on top of the beans and drizzle with extra olive oil if desired. ‘James Martin’s Spanish Adventure’ by James Martin (Quadrille, £27) 2. ‘The Hairy Bikers’ Ultimate Comfort Food’ by Si King and Dave Myers It’s hard to believe Dave Myers and Si King – otherwise known as the Hairy Bikers – have been on our screens for nearly two decades, with their first BBC show airing in 2004. They’ve written plenty of cookbooks over the years – dedicated to everything from Mediterranean food to curries – and their latest is all about comfort food. In the introduction, the duo think back to what comfort food meant to them growing up – for Myers, it’s a classic chip butty, and King picks out his mother’s curries and casseroles. British classics like these permeate the book – including beef and barley stew, sausage rolls and lemon drizzle cake – but there’s a definite international flavour, with dishes inspired by Myers and King’s travels all over the world. Think soba noodles with miso mushrooms, Szechuan lamb bao buns, chipotle prawn tacos and more. While comfort food might make you think of heavy, rich dishes you want to curl up in the winter with – and those recipes are represented – there’s also a wider picture of ‘comfort’ and what it means throughout the year. Lighter recipes such as the teriyaki chicken salad and Spanish-style roasted vegetables with halloumi will bring just as much joy in the summertime. Chocolate eclairs “Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it,” say Myers and King. “Just picture yourself biting into that beautiful choux pastry filled with cream and spread with chocolate.” Makes: about 8-12 Ingredients: For the choux pastry: 115g plain flour 100g butter 2 tsp caster sugar 1 tsp vanilla extract Pinch of salt 3 eggs, well beaten 1 tbsp icing sugar For the filling: 300ml double cream 1 tbsp icing sugar ½ tsp vanilla extract For the chocolate glaze: 100g dark chocolate (or 50g dark chocolate and 50g milk chocolate) 50g whipping cream 50g butter 25g golden syrup Method: 1. Preheat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking parchment. Sift the flour on to another piece of baking parchment. 2. Put the butter, sugar, and vanilla extract in a pan with 225 millilitres of water and a generous pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then turn up the heat until the mixture is boiling. Remove the pan from the heat. 3. Pull up the sides of the baking parchment and slide the flour into the butter and sugar mixture. Stir the flour into the wet ingredients to form a thick paste which should come away from the sides of the pan in one solid mass. Put the pan back over a gentle heat and continue stirring with a wooden spoon for two or three minutes, until the mixture is slightly steaming and leaves a floury residue on the base of the pan. 4. Leave to cool for a couple of minutes, then beat for a couple of minutes more. You can then transfer the dough to a stand mixer or use electric beaters if you prefer. You will see steam escape from the dough at this point. Keep beating until the steam has subsided. 5. Gradually work in the eggs, just a couple of tablespoons at a time, until you have a thick glossy dough – it needs to be quite stiff and firm enough for you to draw your finger through it without the sides falling back in. The dough initially breaks up a lot, but eventually it will come together again. 6. Fit a large star or plain round nozzle into a piping bag and scoop the dough into the bag. If you don’t have a nozzle, simply snip off the end of the bag off – the hole should be about 2.5cm wide. 7. Pipe tiny amounts of the dough under the corners of the baking parchment on the trays to keep the parchment in place. For large eclairs, pipe eight lines of dough, as evenly as possible, on to the baking trays, making each one about 15cm long. To make sure they don’t spread to an oval shape, pipe them slightly wider at each end. To make slightly smaller eclairs, pipe 12 lines of about 10cm long. Wet your fingers and smooth out the ends of the eclairs if peaks have formed. If you haven’t used a star nozzle, run a fork along the length of each one. 8. Dust the eclairs with the icing sugar – this will help them darken and crisp up in the oven. Bake for 25 minutes by which time they should have formed a crust. Use a skewer to poke holes in each end of the eclairs so steam can escape from their centres, then continue to bake for another eight to 10 minutes. Turn the oven off and leave the door ajar. Leave the eclairs in the oven for about half an hour – this will help make sure they are crisp all the way through. 9. To make the filling, whip the cream until it is stiff, then fold in the icing sugar and vanilla extract. Chill for half an hour. 10. For the glaze, put the chocolate, cream, butter and golden syrup into a bowl over a saucepan of simmering water. Melt together gently to make a fairly thin ganache. 11. To fill the eclairs, cut three holes in the base of each one. Fill a piping bag with the cream and pipe it into the holes. Squeeze the eclairs lightly – they should feel nicely full. Dip each filled eclair in the chocolate glaze – this gives a much better coverage than trying to spread it – then leave them in the fridge to set. These are best eaten on the same day they are made as the pastry will eventually soften, but they will keep for up to 48 hours. ‘The Hairy Bikers: Ultimate Comfort Food’ by Si King and Dave Myers (Seven Dials, £25) 3. ‘Brutto’ by Russell Norman Russell Norman’s debut cookbook, Polpo, won the Inaugural Waterstones Book of the Year back in 2012, and anything the London restaurateur has done since has always been hotly anticipated. For his latest cookbook, Norman has turned his sights on Florence. Named after one of his London restaurants, “brutto” is the Italian word for ugly, and references the Italian expression, “brutto ma buono” – ugly but good. Tuscan cuisine is known for meat, offal, game and beans, Norman explains in the introduction – and these are all represented in the cookbook, albeit with a few more veggie options than you might seen in a traditional Florentine kitchen. You’ll learn a lot about food in Florence from Brutto – such as the city’s passion for wine bars, where antipasti such as coccoli (fried dough balls served with prosciutto and soft cheese) and deep-fried courgette flowers are served. Some of the recipes are Italian classics you’ll know about – such as tagliatelle with ragu and asparagus risotto – and others are more unusual, deeper dives into Italian cuisine – think Florentine-style fried chicken or an oven-baked spinach dish cooked with eggs, cream, Parmesan and a dash of nutmeg. Tuscan food is largely known as peasant food – meaning it’s relatively cheap and easy to make, while still being packed full of flavour. Spinach and ricotta dumplings “Gnudi translates as ‘naked’, as these little dumplings are the most nude and simple form of homemade pasta you can make,” says Norman. “The combination of spinach and ricotta is a very traditional marriage and appears in much of the pasta of the region, in ravioli and crespelle for example. It’s a very satisfying process, and easy enough for children to help with in the kitchen if you want to encourage an early interest in Italian cooking for little chefs.” Serves: 4 Ingredients: 500g baby spinach leaves, washed 50g ‘00’ flour 250g ricotta 1 large free-range egg, beaten 150g grated parmesan Flaky sea salt Black pepper ½ tsp freshly grated nutmeg 250g semolina 100g butter A large handful of sage leaves Method: 1. Steam the spinach for three minutes over a large pan of boiling water. Thoroughly drain and squeeze to remove the excess water, then chop the leaves finely. Set aside. 2. Mix the flour with the ricotta in a large bowl until it resembles lumpy breadcrumbs. Stir in the egg and two-thirds of the Parmesan. Add a pinch of salt, a twist of black pepper, the nutmeg and then add the spinach. Combine thoroughly with a wooden spoon or with your hands. 3. Put half the semolina into a bowl and shake the rest on to a baking sheet or a tray. Take small lumps of the flour, egg and spinach mixture and form them into small balls by rolling them between your palms, to the size of large olives. Turn each ball through the bowl of semolina, then place on the tray you’ve prepared with the rest of the semolina. When finished, you should have 24–30 little balls. 4. Fill a very large pan with water and bring to a rolling boil. Place the gnudi in the boiling water as quickly as possible, bringing it back to the boil on the highest heat, and continue to simmer for about three minutes. 5. Meanwhile, in a small saucepan over a medium heat, melt the butter and add the sage leaves. When it bubbles, reduce to a very low heat. This should take no more than two minutes, while the gnudi are cooking. 6. The gnudi will float to the surface when they are ready. Turn off the heat, remove them with a slotted spoon and drain the excess water on kitchen paper. Place on four warmed plates, pour the butter and sage over the top, then evenly distribute the remaining Parmesan. Add a flourish of black pepper. ‘Brutto’ by Russell Norman (Ebury Press, £32) Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes Three authentic Thai recipes to try at home What does Saturday Kitchen’s Matt Tebbutt cook at home? Three recipes that prove traditional Irish food is better than you think

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Max Verstappen completed another crushing performance to win the Canadian Grand Prix and match Ayrton Senna’s tally of 41 victories. The Dutchman led every lap at Circuit Gilles Villeneuve to draw level with Senna and extend his championship lead. Aston Martin’s Fernando Alonso finished runner-up, with Lewis Hamilton third for Mercedes. Hamilton’s team-mate George Russell retired on lap 55 of 70 following an earlier prang with the wall. Charles Leclerc and Carlos Sainz finished fourth and fifth respectively for Ferrari, with Sergio Perez sixth. Alex Albon crossed the line a commendable seventh in his Williams. Verstappen, who notched up Red Bull’s 100th win in Formula One, now leads Perez by 69 points on his unstoppable march to a hat-trick of titles. A day after taking pole position in the wet, Verstappen reigned supreme in the dry to emulate Senna and move into joint fifth in the pantheon of F1 winners. Verstappen was not even born when Senna won his 41st and final race at the 1993 season-ending Australian Grand Prix. Senna lost his life the following year in Imola following a fatal crash at the Tamburello curve, aged just 34. Verstappen will not celebrate his 26th birthday until September, but his sixth victory from the opening eight fixtures of the year leaves only Hamilton (103 wins), Michael Schumacher (91), Sebastian Vettel (53) and Alain Prost (51) ahead of him in the record books. Remarkably, Verstappen has won 15 of the last 19 races in F1, with Red Bull failing to taste victory on just one occasion in that streak. Indeed, Red Bull could yet become the first team to win every race in a single season. And with Verstappen at the wheel, they have every chance. “I am very happy right now,” said Verstappen. “To win again and take the 100th win for the team is incredible.” Verstappen’s triumph was sealed on the short dash to the opening chicane. Alonso was slow away from his marks, and Hamilton leapfrogged the green Aston Martin machine to take second spot. Hamilton set his sights on Verstappen’s Red Bull gearbox, but by the end of the opening lap, the seven-time world champion was eight tenths back – and when a virtual safety car was deployed on lap eight after Logan Sargeant broke down in his Williams, the gap was the best part of three seconds. With Verstappen racing off into the distance, Alonso was the filling in a Mercedes’ sandwich. But that changed on lap 12 when Russell slammed into the wall on the exit of Turn 9. Russell’s front wing snapped in half, while his right-rear tyre dangled off his Mercedes. With debris littering the circuit, the safety car came out and the main players stopped for new tyres as Russell pulled in for repairs. After changing all four tyres, Hamilton was released into Alonso’s path. Alonso said he had to slam on the anchors to avoid running into the back of the Mercedes man, and the flashpoint was duly noted by the stewards, and latterly investigated, but the British driver would escape without punishment. After five laps behind the safety car, Verstappen executed a fine getaway to leave Hamilton trailing. Indeed, after the opening two turns, he was already one second up the road. Rather than looking ahead, Hamilton’s attention was occupied by Alonso behind. And on lap 22, the Spaniard dived past Hamilton with a fine move at the final chicane. Hamilton had a nibble back at Alonso as they raced to the opening corner, but the evergreen Spaniard held his nerve to keep the Mercedes man behind. A second round of pit stops followed and Hamilton set about reeling Alonso in. But Russell’s race came to an end while running in eighth with 15 laps remaining when he was told to park a Mercedes riddled with excessive brake wear. Alonso was also struggling with a brake problem and Hamilton sensed blood. “Hamilton is 1.9 seconds behind,” Alonso was told with eight laps to run. “Copy,” replied the 41-year-old. “Leave it to me.” Alonso was true to his word, holding off Hamilton’s advances. Verstappen ran across the second chicane with a handful of laps to run. “I nearly knocked myself out on that kerb,” said the Dutchman with a chuckle before taking the flag 9.5 seconds clear of Alonso with Hamilton 4.5 sec further back. “It has been a great weekend for us,” said Hamilton. “We are slowly chipping away. And we will bring more upgrades to move forward. “I do believe we will get there at some stage. We are going in the right direction.” Hamilton added: “It is quite an honour to be up there with two world champions. I was excited to be third, and in that mix. “We didn’t have the pace today, and we knew this would not be our strongest circuit because we struggle in the low-speed corners, and that was where I was losing time.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen claims pole position during rain-hit qualifying for Canadian GP Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started Max Verstappen closes in on ‘amazing achievement’ of matching Ayrton Senna

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This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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Nothing says summer like a juicy, flavour-packed burger straight off the grill, but what if you’re short on time? According to Sorted Food’s Kush Bhasin, all you need is five minutes. In the Sub-10 Minute Burger Challenge on their YouTube channel, Bhasin topped the leaderboard with an impressive 1 minute 58 seconds cooking time. Luckily for us, he later refined the recipe so we can achieve the same greatness in just five minutes. Five-minute burger Makes: 1 Takes: 5 mins Ingredients: 250g beef mince 50g gherkins, sliced ½ gem lettuce 1 tbsp American mustard 2 tbsp mayonnaise 1 tbsp ketchup 1 burger bun, sliced 4 American-style cheese slices Method: Preheat the grill/broiler to high. Place a large frying pan over a high heat. Form the beef mince into 2 very thin burger-shaped patties, and then place them into the large frying pan, smashing them down as you go. Cook for 45 seconds and then flip the patties – repeat on the 2nd side until well browned all over. Finely chop the gherkins and shred the lettuce. Place the mustard, mayonnaise, ketchup, gherkins, and lettuce into a medium mixing bowl and mix until well combined. Toast the burger buns under the grill for 1 minute until golden brown. Once the burger patties are coloured on both sides, season lightly with salt and pepper. Add 2 slices of cheese to each. Add 1 tbsp of water to the pan and cover with a lid to steam and melt the cheese for 20 seconds. Layer the burger sauce and burger patties onto the burger bun base and top with the bun lid. Serve. Read More These are the viral TikTok recipes you have to make this Father’s Day Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’ BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’

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